These delicate patties are made with left-over turkey, or they could equally well be made with chicken. Make them in advance and refrigerate so that the mixture has time to cool and stiffen.
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Units: US | Metric
- 2 ounces butter
- 2 ounces plain flour
- 5 fluid ounces good concentrated chicken stock
- 5 fluid ounces milk
- 4 ounces cooked turkey or 4 ounces chicken, minced or finely chopped
- 1 ounce cooked ham, minced or finely chopped
- 3 -4 sprigs parsley, chopped
- 1 egg, hard boiled,chopped
- fresh ground pepper
- plain flour
- 1 egg, beaten
- dried breadcrumbs
- oil, for frying
- 1Melt the butter in a good heavy-based saucepan.
- 2Stir in the flour and let it bubble for a few moments, then start adding the chicken stock gradually, stirring until smooth between each addition.
- 3Add the milk, just enough to make a sauce that has the consistency of a paste.
- 4Stir in the turkey, ham, parsley, hard-boiled egg and seasoning.
- 5When these ingredients are thoroughly mixed in and the sauce is seasoned to your liking, spread the mixture just over 2 cm (½ inch) thick on an oiled plate and let it get quite cold in the refrigerator.
- 6Cut into 4 cm (1½ inch) squares, dip them first in flour, then egg, then breadcrumbs and fry in plenty of oil- not deep fat but about 2 cm (½ inch) deep- in a frying pan- turning them over once, so that they are golden brown all over.
- 7Serve hot, well drained, with a green salad, and fresh tomato sauce.
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Nutritional Facts for Poultry Patties
Serving Size: 1 (220 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 394.4
- Calories from Fat 234
- Total Fat 26.0 g
- Saturated Fat 13.5 g
- Cholesterol 224.8 mg
- Sodium 283.1 mg
- Total Carbohydrate 19.7 g
- Dietary Fiber 0.5 g
- Sugars 1.1 g
- Protein 19.6 g